Effortless Sweet Pineapple Rings (Print Version)
# Ingredients:
→ Main Components
01 -
Two 20-oz cans (40 oz total) of pineapple rings, juice saved after draining
02 -
¾ cup light corn syrup
03 -
3 cups white sugar, split into two portions
# Instructions:
01 -
Open the pineapple cans and collect the juice. If there’s less than 1½ cups, top it up with water. Put the juice in a big pan with the corn syrup and half the sugar. Warm it gently while stirring to dissolve everything. Let it bubble lightly for 4 minutes.
02 -
Turn the heat down low, then add the pineapple rings in a single layer, keeping space between them. Keep cooking, flipping the rings often so they get evenly coated and don’t stick.
03 -
Let everything simmer for about 45 minutes. Check often to keep them from sticking, and wait until the pineapple slices lose their cloudiness and become see-through.
04 -
Take the rings out of the syrup and arrange them on a rack with parchment underneath. Let them dry all the way until they’re tack-free—overnight works well. For quicker drying, pop the rack on a baking sheet and place it in a 200°F oven for 30 minutes.
05 -
When fully dried out, dip each pineapple ring in the remaining sugar sitting in a shallow dish. Give them a good toss until fully coated. Keep them in an airtight container at room temperature to store.
# Notes:
01 -
Still a bit sticky? Let them dry more in a cool, dry area or use a low oven for a few extra hours. This will stop them from spoiling.
02 -
Store-bought canned pineapple makes a sweet, soft result. If you like more tang and chewiness, fresh pineapple does the trick!
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Use these as a swap for store-bought candied pineapple in treats like cookies and fruit cake.
04 -
Got a dehydrator? It’s a super easy way to speed up drying for the pineapple rings.